Corn Fresh from Farmers Market

Small kernels pack a sweet, delicious flavor

Fresh ear of corn with husk peeled back to reveal the kernels.

When you go to the farmers market in the summer, you will probably find ears of corn on the cob. Corn is a versatile vegetable and can be used in many recipes.

Corn makes a great side dish at your summer barbeques. It can be eaten right off the cob, or cut the kernels from the cob and use in a variety of recipes.

Did you know you can cook corn, husk and all, in the microwave? Here's how:

  • For four or fewer ears, cook them in the husks for extra flavor. Peel back the husks to the base of each ear.
  • Remove the silk and trim the tips if they appear underdeveloped or damaged in any way.
  • Close the husk back into place around the ears.
  • Cook in a microwave-safe plate for 4 minutes per ear. Allow to cool slightly before removing the husks and serving.

Extending the Bounty

Corn is available during the summer, but you can enjoy corn all year long by preserving it. To learn some preservation methods, from freezing to canning, read Preserving Sweet Corn from our friends at Penn State Extension.

Featured Recipe

Microwave Spanish Corn

Servings: 4   Serving Size: ½ cup


1 teaspoon oil

¼ cup green pepper, washed with seeds removed, chopped

¼ onion, chopped

1 large ear of corn, kernels removed

1 cup tomatoes, fresh, diced

¼ teaspoon oregano


  1. Heat oil in skillet; add peppers and onions sauté until tender.

  2. Combine all ingredients in a 2-quart microwave-safe dish. Cover and cook on high power for 2 to 3 minutes or until bubbly hot.

Microwave Spanish Corn Nutrition Facts Label


Recipe source: Michigan State University Extension


Shirley Clark
Administrative Assistant for Nutrition Connections, Youth & Family Resiliency, Bookkeeper
Phone: (603) 255-3556 ext. 801
Office: Cooperative Extension, Taylor Hall Rm 119, Durham, NH 03824